Abstract
Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world, belonging to the family Amaranthus, sub-family Chenopodiaceae. Spinach is a low-caloric food and an enormous source of micronutrients, e.g., calcium, folates, zinc, retinol, iron, ascorbic acid and magnesium. Contrarily, it also contains a variety of anti-nutritional factors, e.g., alkaloids, phytates, saponins, oxalates, tannins and many other natural toxicants which may hinder nutrient-absorption. This study was aimed at investigating the effect of fermentation on improving the nutrient-delivering potential of spinach and mitigating its burden of antinutrients and toxicants at three growth stages: the 1st growth stage as baby leaves, the 2nd growth stage at the coarse stage, and the 3rd growth stage at maturation. The results revealed the significant (p < 0.05) effect of fermentation on increasing the protein and fiber content of spinach powder from 2.53 to 3.53% and 19.33 to 22.03%, respectively, and on reducing total carbohydrate content from 52.92 to 40.52%; the effect was consistent in all three growth stages. A significant decline in alkaloids (6.45 to 2.20 mg/100 g), oxalates (0.07 mg/100 g to 0.02 mg/100 g), phytates (1.97 to 0.43 mg/100 g) and glucosinolates (201 to 10.50 µmol/g) was observed as a result of fermentation using Lactiplantibacillus plantarum. Fermentation had no impact on total phenolic content and the antioxidant potential of spinach, as evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays. This study proposes fermentation as a safer bioprocess for improving the nutrient-delivering potential of spinach, and suggests processed powders made from spinach as a cost-effective complement to existing plant proteins.
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Claims 11
Claim · model-written summary
Fermentation increased protein content of spinach powder from 2.53 to 3.53%.
- Taxon
- Spinach
Spinacia oleraceae1 - Treatment
- fermentatione2
- Outcome
- proteine2
- Direction
- increasinge2
- Value
- 2.53 to 3.53%e2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world”
e2“significant (p < 0.05) effect of fermentation on increasing the protein and fiber content of spinach powder from 2.53 to 3.53% and 19.33 to 22.03%, respectively”
Claim · model-written summary
Fermentation increased fiber content of spinach powder from 19.33 to 22.03%.
- Taxon
- SpinachSpinacia oleraceae1
- Treatment
- fermentatione2
- Outcome
- fiber contente2
- Direction
- increasinge2
- Value
- 19.33 to 22.03%e2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world”
e2“significant (p < 0.05) effect of fermentation on increasing the protein and fiber content of spinach powder from 2.53 to 3.53% and 19.33 to 22.03%, respectively”
Claim · model-written summary
Fermentation reduced total carbohydrate content of spinach powder from 52.92 to 40.52%.
- Taxon
- SpinachSpinacia oleraceae1
- Treatment
- fermentatione2
- Outcome
- total carbohydrate contente3
- Direction
- reducinge3
- Value
- 52.92 to 40.52%e3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world”
e2“significant (p < 0.05) effect of fermentation on increasing the protein and fiber content of spinach powder from 2.53 to 3.53% and 19.33 to 22.03%, respectively”
e3“and on reducing total carbohydrate content from 52.92 to 40.52%”
Claim · model-written summary
The fermentation effect on spinach composition was consistent across all three growth stages.
- Taxon
- SpinachSpinacia oleraceae1
- Organ / stage
- all three growth stagese4
- Outcome
- the effect was consistente4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world”
e4“the effect was consistent in all three growth stages”
Claim · model-written summary
Fermentation with Lactiplantibacillus plantarum significantly declined alkaloids to 6.45 to 2.20 mg/100 g.
- Taxon
- SpinachSpinacia oleraceae1
- Treatment
- fermentation using Lactiplantibacillus plantarume6
- Interactor
- Lactiplantibacillus plantarumLactiplantibacillus plantarume6other
- Outcome
- alkaloidse5
- Direction
- declinee5
- Value
- 6.45 to 2.20 mg/100 ge5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world”
e5“A significant decline in alkaloids (6.45 to 2.20 mg/100 g), oxalates (0.07 mg/100 g to 0.02 mg/100 g), phytates (1.97 to 0.43 mg/100 g) and glucosinolates (201 to 10.50 µmol/g) was observed as a result of fermentation using Lactiplantibacillus plantarum”
e6“as a result of fermentation using Lactiplantibacillus plantarum”
Claim · model-written summary
Fermentation with Lactiplantibacillus plantarum significantly declined oxalates to 0.07 to 0.02 mg/100 g.
- Taxon
- SpinachSpinacia oleraceae1
- Treatment
- fermentation using Lactiplantibacillus plantarume6
- Interactor
- Lactiplantibacillus plantarumLactiplantibacillus plantarume6other
- Outcome
- oxalatese5
- Direction
- declinee5
- Value
- 0.07 mg/100 g to 0.02 mg/100 ge5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world”
e5“A significant decline in alkaloids (6.45 to 2.20 mg/100 g), oxalates (0.07 mg/100 g to 0.02 mg/100 g), phytates (1.97 to 0.43 mg/100 g) and glucosinolates (201 to 10.50 µmol/g) was observed as a result of fermentation using Lactiplantibacillus plantarum”
e6“as a result of fermentation using Lactiplantibacillus plantarum”
Claim · model-written summary
Fermentation with Lactiplantibacillus plantarum significantly declined phytates to 1.97 to 0.43 mg/100 g.
- Taxon
- SpinachSpinacia oleraceae1
- Treatment
- fermentation using Lactiplantibacillus plantarume6
- Interactor
- Lactiplantibacillus plantarumLactiplantibacillus plantarume6other
- Outcome
- phytatese5
- Direction
- declinee5
- Value
- 1.97 to 0.43 mg/100 ge5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world”
e5“A significant decline in alkaloids (6.45 to 2.20 mg/100 g), oxalates (0.07 mg/100 g to 0.02 mg/100 g), phytates (1.97 to 0.43 mg/100 g) and glucosinolates (201 to 10.50 µmol/g) was observed as a result of fermentation using Lactiplantibacillus plantarum”
e6“as a result of fermentation using Lactiplantibacillus plantarum”
Claim · model-written summary
Fermentation with Lactiplantibacillus plantarum significantly declined glucosinolates to 201 to 10.50 µmol/g.
- Taxon
- SpinachSpinacia oleraceae1
- Treatment
- fermentation using Lactiplantibacillus plantarume6
- Interactor
- Lactiplantibacillus plantarumLactiplantibacillus plantarume6other
- Outcome
- glucosinolatese5
- Direction
- declinee5
- Value
- 201 to 10.50 µmol/ge5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world”
e5“A significant decline in alkaloids (6.45 to 2.20 mg/100 g), oxalates (0.07 mg/100 g to 0.02 mg/100 g), phytates (1.97 to 0.43 mg/100 g) and glucosinolates (201 to 10.50 µmol/g) was observed as a result of fermentation using Lactiplantibacillus plantarum”
e6“as a result of fermentation using Lactiplantibacillus plantarum”
Claim · model-written summary
Fermentation had no impact on total phenolic content or antioxidant potential of spinach.
- Taxon
- SpinachSpinacia oleraceae1
- Treatment
- Fermentatione7
- Outcome
- total phenolic content and the antioxidant potentiale7
- Direction
- no_changeinferrede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world”
e7“Fermentation had no impact on total phenolic content and the antioxidant potential of spinach”
Claim · model-written summary
Fermentation is proposed as a safer bioprocess for improving the nutrient-delivering potential of spinach.
- Taxon
- SpinachSpinacia oleraceae1
- Outcome
- fermentation as a safer bioprocesse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world”
e2“This study proposes fermentation as a safer bioprocess for improving the nutrient-delivering potential of spinach”
Claim · model-written summary
Processed spinach powders are suggested as a cost-effective complement to existing plant proteins.
- Taxon
- SpinachSpinacia oleraceae1
- Outcome
- processed powders made from spinach as a cost-effective complemente2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world”
e2“suggests processed powders made from spinach as a cost-effective complement to existing plant proteins”
The same questions in other papers
processing · quality: protein · Spinacia oleracea (spinach)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
processing · molecular: metabolites · Spinacia oleracea (spinach)Positive and negative results
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See all 8 papers →processing · quality: phytochemicals · Spinacia oleracea (spinach)Positive and negative results
2 papers in the same direction as this paper · 5 in the opposite direction
- negative
- negative
- no effect
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See all 8 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.